Seared Gulf Shrimp with Saffron and Tomato Confit

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Bright and succulent shrimp seared with aromatic saffron-infused tomato confit inspired by the vibrant coastal flavors near the Strait of Hormuz. This Mediterranean-inspired seafood recipe, ready in about 40 minutes, pairs large shrimp, peeled and deveined, olive oil, cherry tomatoes, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 2 cups cherry tomatoes, halved
• 5 garlic cloves, thinly sliced
• 1/4 tsp saffron threads
• 1/4 cup dry white wine
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Soak 1/4 tsp saffron threads in 1/4 cup dry white wine for 10 minutes to release color and aroma.
2. Step 2: In a large skillet, heat 2 tbsp olive oil over medium-low heat. Add 2 cups halved cherry tomatoes and 5 thinly sliced garlic cloves; cook gently for 20 minutes, stirring occasionally, until tomatoes break down into a confit and garlic softens.
3. Step 3: Increase heat to medium-high and add 1 lb peeled and deveined large shrimp to the skillet. Pour in the saffron-infused wine along with 1 tsp salt and 1/2 tsp black pepper. Sear shrimp for 2-3 minutes per side until pink and opaque.
4. Step 4: Remove skillet from heat and stir in 1 tbsp lemon juice, 1 tbsp olive oil, and 2 tbsp chopped fresh parsley to brighten the dish. Serve immediately with crusty bread or over steamed rice.